| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 19457 | Food and Bioproducts Processing | 2011 | 7 Pages |
Turkey liver is an important edible meat by-product. However, it is generally unprocessed, underutilized and low-priced compared to mammalian livers. The present investigation was conducted to provide information on physicochemical composition and functional characteristics of turkey liver. Proximate composition (%) was: moisture (72.3 ± 1.2), protein (21.9 ± 0.6), fat (2.9 ± 1.6), carbohydrate (1.4 ± 0.7), and total ash (1.5 ± 0.1). Cholesterol, glycogen and total heme pigments (g/kg) in the turkey liver were 2.05 ± 0.06, 5.36 ± 0.01 and 2.3 ± 0.08, respectively. Contents in saturated, monounsaturated and polyunsaturated fatty acids (%) were 42.5, 14.6 and 32.6 respectively. Interestingly, turkey liver fat also contains 5% of camphor (oxygenated monoterpene). Mineral concentrations (mg/kg) in liver were: Na (817 ± 14), K (1390 ± 90), Ca (31.4 ± 0.3), Mg (23 ± 0.4), Fe (161 ± 5), Zn (40 ± 2) and Cu (34 ± 2). Liver proteins extracted at 5 or 10 g/l NaCl showed the highest foaming capacity (P < 0.05). Addition of xanthan (1–3 g/l) to liver proteins improved both foam formation and its stability (P < 0.05). Turkey liver also showed interesting emulsifying properties. The emulsion stability of liver proteins was more pronounced at high NaCl concentration (20 g/l). The highest emulsion stability was obtained at acidic or basic pH values (P < 0.05) and decreased at pH 6.
